❄️ Peppermint Sugar Cookie Bars 🍬
Ingredients
For the cookie base:
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1¾ cups + 2 tbsp (230g) all-purpose flour
1 tsp baking powder
¼ tsp fine sea salt
¼ cup crushed peppermint candies or candy canes (plus extra for topping)
For the frosting:
2 cups (240g) powdered sugar, sifted
½ cup (113g) unsalted butter, softened
¼ tsp fine sea salt
1 tsp pure vanilla extract or ½ tsp peppermint extract (for a stronger mint flavor)
2 tbsp milk or heavy cream
Additional crushed peppermint for garnish
Instructions
Prep the pan: Preheat oven to 350°F (175°C). Line a 9×9-inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper.
Make the dough: In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 1–2 minutes until light and fluffy. Add the egg and vanilla; mix until smooth.
Add dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing on low speed just until a thick, cohesive dough forms. Fold in ¼ cup crushed peppermint by hand to avoid overmixing.
Press and bake: Transfer the dough to the prepared pan and press into an even layer using damp hands or a spatula. Bake for 18–22 minutes, or until the edges are lightly golden and the center springs back when gently touched. Avoid overbaking for a soft texture.
Cool completely: Let the bars cool in the pan on a wire rack for at least 45 minutes before frosting.
Make the frosting: In a clean bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, salt, and your choice of vanilla or peppermint extract. Add milk 1 tbsp at a time until the frosting is smooth and spreadable but not runny.
Frost and decorate: Spread the frosting evenly over the cooled bars. Immediately sprinkle with additional crushed peppermint while the frosting is still soft so the candy adheres well.
Set and slice: Allow the frosting to firm up for 15–20 minutes, then lift the slab out using the parchment overhang. Cut into 16 squares with a sharp knife.
Prep Time: 15 minutes | Bake Time: 20 minutes | Cool & Set Time: 1 hour | Total Time: ~1 hour 35 minutes
Servings: 16 bars | Calories per serving: ~180 kcal
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